Ingredients FOR PASTA PASTA
- 120 g 00 flour
- 110 g oatmeal
- 100 g butter
- 85 g icing sugar
- 30 g almond flour
- 1 egg
- salt
- oil
Ingredients FOR THE APRICOT COMPOTE
- 120 g soft dried apricots
- 50 g mango pulp
- 20 g lemon juice
Ingredients FOR THE ROSEMARY MOUSSE
- 90 g milk
- 70 g fresh cream
- 70 g almond paste
- 10 g rosemary needles
- 3 g food gelatine sheets
Ingredients TO COMPLETE
Duration: 1 h 40 min
Level: Middle
Dose: 8-10 people
FOR THE PASTA PASTA
Mix the three flours, the icing sugar and a pinch of salt. Add the butter, cold and cut into regular cubes, and mix. Finally incorporate the egg, previously beaten, obtaining a soft mixture.
Roll out immediately on a sheet of baking paper (40 × 30 cm) "attached" to the work surface with a drop of oil. Spread it first with your hands, then cover it with another sheet of parchment paper and spread it until it covers the entire surface (remove the excess paste and reposition it where it is missing). In this way you will obtain a uniform layer of 2 mm. Place it in a tray and let it rest in the fridge for 30 minutes.
cut out in the pastry 1 disk (ø 24 cm) and place it on a plate covered with parchment paper, inside a ring of the same diameter. Obtained from the remaining pastry 2.5 cm high strips to line the inner edge of the ring. Put everything back in the fridge for 30 minutes.
bake then the tart at 160 ° C for about 20 minutes. Remove from the oven and let cool; then remove the ring.
FOR THE APRICOT COMPOTE
whisk mango with lemon juice and heat it.
Cut chunks of apricots, add them to the mango and leave to rest for at least 30 minutes (better yet for 12 hours in the refrigerator). Finally blend everything, obtaining a smooth mixture.
Roll out in the pastry shell a layer of compote and put in the freezer for about 1 hour.
FOR THE ROSEMARY MOUSSE
Soak gelatin in cold water.
Bring boil 70 g of milk and pour it over the rosemary. Leave to infuse for 20 minutes, then filter and top up the milk with other fresh, bringing it back to its initial weight (evaporation and infusion make it lose 20-30%); dissolve the jelly, squeezed.
whisk almond paste with 1⁄3 of the milk. After 1-2 minutes add the remaining milk, half at a time, then the fresh cream. Blend again and cool the mixture in a cold water bath.
Incorporat whipped cream and pour the mousse into the tart, over the compote, filling it. Let it cool in the refrigerator for 1 hour.
serve sprinkle the tart with almond flour and icing sugar.
